Comparison of the protein quality of chicken and plant-based chicken analogues using the INFOGEST in vitro digestion system

Key Points

• This research aims to compare the protein quality and digestibility of chicken versus plant-based chicken analogues using an in vitro digestion system.
• Compared proximate composition and digestibility of chicken and plant analogues.
• Measured protein hydrolysis and amino acid digestibility using the INFOGEST system.
• Chicken exhibited higher in vitro protein hydrolysis than plant-based products.
• Amino acid digestibility was nearly 100% in chicken, while it ranged from 81–93% in plant analogues.
• DIAAS classified chicken as high-quality protein; however, plant analogues were identified as lysine limited.